Pumpkin Pancakes
After making those Pumpkin Cinnamon Nut Rolls the other day, I still had about half a can of pumpkin leftover. That was just the perfect amount for these pumpkin pancakes.
INGREDIENTS
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
2 tsp cinnamon
2 Tbsp sugar
3/4 cup canned pumpkin
1 cup milk (skim or plain soy)
1 egg
Mix together the dry ingredients, then mix in the wet ingredients. Pour into a nonstick pan that has some oil or butter in it. Flip when you see bubbles forming at the top of the pancake and cook for another minute or two.
These turned out so moist and tasty, I’ll definitely be making them again!
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7 comments
Wow, those are hecka thick! Yummy!
Look like you’ve been on a great pumpkin fix, love it! Your pancakes would be a perfect breakfast, it’s so interesting . I’ve not had it yet, can’t wait!
Hey noble pig,
Yup, thick and very yummy!
Hi White On Rice Couple,
I was on a pumpkin fix, sadly now it’s done since I have no canned pumpkin left in the pantry. It was delicious while it lasted!
Wow! Those look SO amazing! I love pumpkin pancakes. I love how you used whole wheat flour! THanks for the recipe
anything pumpkin and sweet potato work well for me… how darn delish…
Hi Kaman,
I really liked this recipe, I didn’t even notice that it was mostly whole wheat flour since it was so moist!
Hi Bren,
Sweet potato…that also sounds great!
Pumpkin pancakes sound really good as well!